Add ice, top with soda water and stir again. Garnish with thin lemon slices and fresh raspberries.

Seres 16.

Cook's note: For the Raspberry Ginger syrup: Combine 1 cup water and 1 cup sugar in a pot; add thin slices from a 3-inch piece of ginger and 2 pints raspberries. Bring to a boil, stirring until the sugar dissolves. Let cool and strain out the raspberries and ginger. Refrigerate for up to one week.

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